Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and resembles wet sand.

Press the crumb mixture into the bottom of the springform pan to form a crust. Use the back of a measuring cup to help press it firmly.

In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar, continuing to mix until fully incorporated.

Add the sour cream, eggs, vanilla extract, and lemon zest. Beat until the mixture is smooth and well combined, scraping the sides of the bowl as necessary.

Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.

Before serving, you can decorate the cheesecake using food coloring to create Easter designs or topping it with fresh fruit.